One pot vegan Spanish chickpeas and rice
  • 1cup uncooked brown rice
  • 1can chickpeas
  • 1can crushed tomatoes
  • 1cup spinach
  • 1/2cup cooked artichoke hearts
  • 2-3cloves garlic
  • 1 onion
  • 1+1/2cup vegetable stock
  • 1tsp ground cumin
  • 1tsp smoked paprika
  • 1tsp dried oregano
  • 1tbsp sherry vinegar (or rice wine vinegar)
  • 1tbsp olive oil
  • fresh parsley
  • salt and pepper to taste
  • 1tbsp lemon juice
  1. Heat the olive oil in a large saucepan over medium heat. Stir in the cumin, paprika and oregano and cook for 2 minutes until fragrant.
  2. Dice the onion and crush the garlic and add both to the saucepan, cook for 4-5 minutes until the onion is translucent and well coated in the herbs and spices.
  3. Add the uncooked brown rice to the pot and sauté for 2 minutes to lightly toast the rice.
  4. Dice the artichoke hearts and shred the spinach and add them both to the saucepan along with the stock, vinegar, chickpeas and canned tomatoes.
  5. Bring the mixture to a boil and then turn the heat down and leave the mixture to simmer with the lid on for 25 minutes.
  6. Remove from the heat, season with salt and pepper and stir through the lemon juice. Garnish with chopped parsley and serve.